Tamale Rice Recipes

TAMALE RICE DISH

Steps:

• Brown ground beef in large frying pan and drain.
• Add onion, green pepper, garlic salt and pepper and cook until onion is soft.
• Stir in tomatoes, corn, taco seasoning, sugar, chili powder, water and rice and cover.
• Simmer for about 20 minutes, until the rice is cooked and the liquid is all absorbed.
• We like to serve it into bowls, sprinkle the cheese on the top and eat it with the corn chips.
• Add sour cream if you like!

RICE TAMALES

Steps:

• Loaded with rice, chorizo, and turkey, these tamales are a tasty spin on a Latin favorite and they are sure to please. Step 1
• In a bowl, combine jasmine rice, 1 cup water and 1 cup of the broth; let stand for 2 hours. Step 2
• In a food processor, blend together rice mixture, soaking liquid, butter, lard, salt and pepper until paste starts to form; set aside. Step 3
• Heat oil in a large skillet set over medium skillet; cook onion, red pepper, tomatoes and garlic for 5 to 8 minutes or until very tender. Stir in chorizo, turkey and Sazon seasoning; cook for 8 to 10 minutes or until meat starts to brown. Stir in remaining broth; bring to boil. Reduce heat to medium; cook for 12 to 15 minutes or until liquid is absorbed. Let cool completely. Step 4
• Place 3 tbsp rice paste in center of each corn husk. Press gently to spread rice mixture. Place 1 tbsp meat filling in center. Fold sides of corn husks inward, then fold over top and bottom edges to form package; tie with kitchen string. Step 5
• Add water to deep steamer just below bottom of rack. To prevent water from touching the tamales, cover rack with layer of banana leaves trimmed to fit. Step 6
• In pot fitted with steamer basket, arrange tamales together tightly. Cover and steam for 60 to 75 minutes or until tamales are firm. Serving Tips Serve tamales with a side of pico de gallo sauce.

CHINESE RICE " TAMALES"

Steps:

• Pour enough warm water over the glutinous rice, mung beans and chestnuts in separate bowls to cover them completely. Soak overnight. Drain the three ingredients and combine them in one large bowl. Add the salt and five-spice and stir to coat.
• Pour enough warm water over the mushrooms in a large bowl to cover them completely. Let soak until softened, about 20 minutes. Drain. Discard the stems and slice the caps thinly.
• Pour enough water over the bamboo leaves in a large pot to cover them completely. Bring to a boil, then remove the pot from the heat, let cool slightly and drain. Pat the leaves dry and set them aside.
• Make the tamales: Place two bamboo leaves, over lapping each other halfway on the work surface. Place a 1/3-cup of the rice mixture in the center. Top with a slice of pork and 3 to 4 slices of mushroom. Cover with about 2 tablespoons of the rice and mung bean mixture. Fold the leaves over the stuffing to enclose it completely, then tie package closed with kitchen string.
• Place tamales in a large pot, pour in enough water to cover them, and bring to a boil. Adjust the heat so the water is simmering and cook until the tamale filling feels tender when you squeeze it gently, 4 to 5 hours. Replenish the water in the pot as necessary to keep the tamales covered during cooking. Drain and serve warm.